I know this isn’t really a popular stance right now, but I am SO ready for Summer to be over! Some of you are saying “What do you mean? It’s October and Summer has BEEN over!”
Unfortunately, here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp. In fact, it’s 86 now and the only reason it’s not higher is that it’s an overcast day!
The hot weather starts here in April (or even earlier) and continues until October. When I lived in New England, that sounded pretty awesome since the Summer is so short up there.
The reality is that I’d kill for a crisp fall day in the ’60s, with temps dropping into the 40’s at night! It will happen, but it could be a few weeks for us still.
Meanwhile, I’m already making low carb soups and stews, hot weather or not!
One thing I love about soup recipes (or stews, chili’s, chowders, or pretty much anything eaten out of a bowl) is that they are relatively easy to make low carb and gluten-free, without sacrificing flavor or texture.
This velvety low carb shrimp stew meets both criteria and is the perfect recipe to transition from Summer into Fall with.
Moqueca is a traditional Brazilian fish stew that is usually flavored with coconut milk, coriander, tomatoes, onion, and garlic. It’s the red color usually comes from Red Palm Oil or Dende which can be hard to find. Red Palm oil is incredibly healthy for you and loaded with vitamin A, so if you can get it definitely seek it out. I used olive oil in my version to make it easier for you to recreate – and it’s just as delicious in my opinion! If you want to try it with the traditional red palm oil you can find it on Amazon for less than $10 a jar.
This easy and delicious low carb Brazilian Shrimp Moqueca recipe comforts you like you need when the weather cools down and you feel like nesting, but it also stimulates you with a fiery heat and tropical flavor that makes you wish you were eating it on some Bahian beach with a cold beer by your side and your toes jammed into the sand.
Skeptical that you can get all of that from a bowl of low carb soup? Taste it for yourself and you’ll find out what I’m talking about!
Shrimp and Potato Stew
2 pounds shrimp, peeled and deveined, shrimp shells reserved
2 teaspoons Essence, recipe follows
1 cup plus 1 tablespoon vegetable oil
1 bay leaf
1 1/4 cups all-purpose flour
1 large onion, finely chopped
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
3 large baking potatoes, peeled and cut into 2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 links (12 to 16-ounces) andouille sausage, diced
1/4 cup sliced green onions
1 long red chile pepper
Cooked white rice, for serving, optional
Season the shrimp with the Essence and transfer to the refrigerator until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.